The nose has lots of rye and those great old sandalwood notes that old ryes tend to have. It then develops some perfume notes. The first thing you get on the palate is rye spice, then a very medicinal, spicy note, and then it just cascades. This is like eating Oaxacan black mole in that it's so densely flavored that you need to concentrate to pick out individual notes. There's clove, unsweetened cocoa, Zinfandel, black licorice...all kinds of stuff. It trails off with the medicinal notes which initially leave you with a bitter, medicinal finish. Over the course of the very long finish, though, the bitterness fades and leaves a nice spicy note.

I love the complexity of this rye, but the medicinal notes in the late palate and early finish were a bit strong for me. Still, it's a fun taste of the last years of prohibition.